Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

One a penny

Two a penny

Hot Cross Buns

If your daughters do not like them

Eat them all yourself...

That's how it goes hey?

Anyway I LOVE making home made buns, and since they are a once a year thing its a nice tradition to have in the kitchen. It goes along with pecan pies and gingerbread at Christmas.

So here's the recipe I use. The original recipe comes from the Littlies magazine  and is really easy to make and its one that the kids can help out with too. You can substitute the sultanas for anything. Today's batch had dates and chocolate chips in them too.

Ingredients

600g (4 cups) white bread flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

2 tablespoons caster sugar

14g dried yeast

40g butter

210g (1 2/3 cups) sultanas or golden raisins

Paste for crosses

35g (1/4 cup) plain flour

¼ teaspoon caster sugar

Glaze

1 ½ tablespoons caster sugar

1 teaspoon gelatine

Method

Sift the flour and spices into a large bowl. Stir in the sugar and yeast. Rub in the butter with your fingertips. Stir in the sultanas. Make a well in the centre, then pour in 310ml (1 ¼ cups) lukewarm water. Stir with a wooden spoon and then your hands to make a soft dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, adding a little more flour if necessary.

Place the dough in a large floured bowl, cover with plastic wrap and leave in a warm, draught-free place for 40 minutes, or until doubled in size.

Preheat the oven to 200°C. Lightly grease a lamington tin. Turn the dough out onto a lightly floured surface and knead gently to deflate. Divide into 12 portions and roll each into a ball. Place the balls in the tin, just touching each other. Cover loosely with plastic wrap and leave in a warm, draught-free place for 20 minutes, or until nearly doubled in size.

To make the crosses, mix the flour, sugar and 2 ½ tablespoons water into a paste. Spoon into a freezer bag or re-sealable bag. Snip a small hole in one corner and pipe crosses on top of the buns.

Bake the buns in the oven for 20 minutes, or until golden brown and cooked through.

Meanwhile, put the sugar, gelatine and 1 tablespoon water in a small saucepan and stir over medium heat until dissolved. Brush over the hot buns and cool.

Makes 12